Appetizer for 6

Olive Stuffed Mushrooms

Name: Olive Stuffed Mushrooms
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 oz packages baby bella mushrooms; 8 oz can ripe black olives; 8 oz can ripe green olives; 2 tbsp roasted garlic spread; 1/2 cup fresh basil leaves; 2 tbsp pine nuts; 4 1/2 sun dried tomatoes; salt and pepper; 2 tbsp extra virgin olive oil

Mushroom caps hold a chopped olive, garlic, basil, pine nut, and tomato filling before baking until tender.

$1.17per serving $

35 minstart to table

6servings

American Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Appetizers Snacks

Ingredients

6 oz packages baby bella mushrooms
8 oz can ripe black olives
8 oz can ripe green olives
2 tbsp roasted garlic spread
1/2 cup fresh basil leaves
2 tbsp pine nuts
4 1/2 sun dried tomatoes
salt and pepper
2 tbsp extra virgin olive oil

Steps

Heat the oven to 400 F and oil a 9-by-13-inch baking dish.
Drain and finely chop the black olives, green olives, basil, sun-dried tomatoes, and garlic.
Mix the chopped ingredients with the roasted garlic spread, pine nuts, olive oil, salt, and pepper.
Wipe the mushrooms clean, remove the stems, and arrange the caps in the baking dish.
Fill each mushroom cap with the olive mixture and bake for 15 to 18 minutes, until tender and lightly browned.